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March 05, 2014

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Comments

Makfan

I do a lot of slow cooker stuff (not from this cookbook), and I usually toss it together when I get back from lunch. Most of the recipes I use require chopping something like onion and perhaps searing the meat briefly to seal the juices.

The main advantage is that I can make a thorough cleanup pass at this point, and then when we are ready to eat, the only dishes are the plates, silverware and the crockpot itself.

Makfan

I should add that working at home a couple of days per week helps with this. Also, leftovers!

Mrs. L

Makfan - I love the fact that there are leftovers when I crockpot something LOL.

betsey terry

I hate recipes where I have to brown meat etch prior to putting it in the slow cooker, defeats the purpose on my eyes.

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